Pot Roast Beef, two ways- Justine Pattison's hearty recipes

Ingredients

• 1.2 kg lean beef topside, (rolled and tied)
• 1 tsp flaked sea salt, (plus extra to season)
• 1 tbsp sunflower oil
• 3 medium onions, (each cut into 8 wedges)
• 3 fresh bushy thyme spigs
• 1 large bay leaf
• 2 tbsp tomato purée
• 200 ml red wine
• 400 ml hot beef stock, (made with 1 beef stock cube)
• 500 g medium carrots, (about 6, each cut into roughly 4cm lengths)
• 6 celery sticks, (cut into roughly 4cm lengths)
• ground black pepper
• roughly chopped flat leaf parsley, (to garnish (optional))